Peach Bread Pudding
A classic Southern dessert combining soft bread pudding with sweet, juicy peaches, perfect for sharing.
Equipment
- Oven
- Baking Dish
- Mixing Bowl
- Colander
Ingredients
- 4 cups French bread torn into pieces
- 2-2.5 cups canned peaches undrained
- 1 can sweetened condensed milk (14 ounces)
- 3 large eggs
- 1.25 cups hot water
- 4 tbsp unsalted butter melted
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 325°F (163°C) and butter an 11x7-inch baking dish.
- Tear the French bread into bite-sized pieces and place in a medium bowl.
- Drain the canned peaches in a colander and reserve ½ cup of juice. Dice the peaches and set aside.
- In a large mixing bowl, combine the sweetened condensed milk and eggs. Whisk until smooth.
- Add the drained peaches, reserved juice, hot water, melted butter, vanilla extract, and cinnamon. Stir to combine.
- Fold in the torn bread pieces gently to soak up the custard mixture.
- Pour the mixture into the prepared baking dish, spreading evenly.
- Bake for about 1 hour and 10 minutes, until a knife inserted comes out clean.
- Allow the pudding to cool slightly before serving.
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Notes
Store covered in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.